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Carrot Cake Cupcakes

Delightful mini cakes that combine the sweetness of carrots and pineapple with a rich cream cheese frosting, making for a healthier alternative to traditional desserts.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cups vegetable oil
  • 3 large eggs
  • 1.5 cups grated carrots
  • 0.5 cups crushed pineapple (drained)
  • 0.5 cups chopped walnuts (optional) Optional for added texture
For the Cream Cheese Frosting
  • 1 package cream cheese (8 oz, softened)
  • 0.25 cups butter (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, mix the oil, eggs, grated carrots, and crushed pineapple.
  4. Combine wet and dry ingredients, stirring until just combined. Fold in walnuts if using.
  5. Divide the batter into the cupcake liners, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
Frosting
  1. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla until well combined.
  2. Frost the cooled cupcakes with the cream cheese frosting and enjoy!

Notes

Store in an airtight container in the refrigerator for up to a week. For freezing, ensure they are completely cooled, and store them in a freezer-safe container for up to three months.